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Prof. Dr. Andreas Schieber

Rheinische Friedrich-Wilhelms-Universität Bonn, Institut für Ernährungs- und Lebensmittelwissenschaften

Iris Denker

Prof. Dr. Andreas Schieber

Andreas Schieber, born in 1966, studied food chemistry at the University of Stuttgart and received his doctorate in 1996 from the University of Hohenheim. After his second state examination at the Chemical and Veterinary Investigation Office in Stuttgart, he returned to the university in 1997 and qualified as a professor there in 2004 in chemistry and food technology. From 2008 to 2011, he was professor and Canada Research Chair in Functional Foods and Nutraceuticals at the University of Alberta, Edmonton, Canada. Since 2011, he has held the professorship for Molecular Food Technology at the University Bonn, Germany.


By bringing together food chemistry and food technology, valuable insights can be gained into the molecular processes in foods while they are being processed.


Andreas Schieber is Adjunct Professor at the University of Alberta, member of the Editorial Advisory Board of the Journal of Agricultural and Food Chemistry and of the Editorial Board of Current Opinion in Food Science. He is also a member of the Scientific Advisory Board of the Research Association of the German Food Industry (FEI) and is on the Technical Advisory Board of the journal “Ernährung im Fokus”. He has published more than 240 original papers, reviews and book chapters.


Andreas Schieber has received several national and international awards for his scientific work. Among them are the Josef Schormüller Memorial Prize of the Society of Food Chemistry (2002), the Georg Carl Hahn Research Prize (2003) and the Prize of the International Society for Antioxidants in Nutrition and Health (2012). In 2020, he was awarded the teaching prize of the University of Bonn.


His research focuses include the effects of technological measures on secondary plant compounds, food quality and authenticity monitoring, the recovery and application of valuable compounds from side streams of raw plant materials processing, and reactions of phenolic compounds.


  • Enzyme-assisted extraction
  • CCC
  • Preparative HPLC
  • Microbial conversions
  • Ultrasound

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A colorful variety of reactions

The continuing trend towards sustainability, naturalness and healthy nutrition is making plant-based food ingredients with biofunctional and technofunctional properties increasingly (…)

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